Knead together until the shortening breaks up into pea-sized pieces. Add in the frothy, yeasty mixture.

Knead with dough hook until the sides scrape clean. If you need a little more water or flour, adjust as necessary.

Let rise for about 3 hours, covered and in a draft-free spot.

Here’s what it looks like after the rise:

Knead it as smooth as you can. I didn’t do a great job at this, so my biscuits are a bit shaggy looking. Spend some time on this step and you can have really pretty rolls. Let rise another 30 minutes after shaping and prick with a fork. Preheat oven to 375F.

Bake 25 minutes, or until golden brown and cooked throughout.

Serve with stews or salads or casseroles or nothing at all!

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A cross between a yeast roll and a biscuit, pan amasado has a crispy exterior and slightly doughy interior.Chilean Rolls | Pan Amasado